Oily food for inhibiting migration of water in frozen confectionery

ABSTRACT

The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying is addressed. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.

FIELD OF THE INVENTION

The invention relates to an oily food for inhibiting water migration infrozen confectionery.

DESCRIPTION OF THE RELATED ART

Conventionally, in frozen confectionery which uses a cone cup or amonaka (bean-jam-filled wafer) shell as an edible container, chocolateor the like has often been utilized as a coating material for the inside(hereinafter also referred to as “internal phase”) of the ediblecontainer. The purpose of the above is usually to inhibit migration ofwater from ice creams as the content to the edible container, so as tomaintain a good texture of the edible container.

Patent Document 1 describes “a method of producing a cone ice,characterized by pouring a foam-containing chocolate material into acone vessel; then, inserting an insert form having a similar shape tothe inside of the cone vessel into the chocolate material; after a gapbetween the cone vessel and the insert form has been filled with thechocolate material, removing the insert form to provide afoam-containing chocolate material layer on the inside of the conevessel; and then, filling a frozen material.”

Patent Document 2 describes “a moisture-proof method for cone cups,characterized by, while inclining and rotating an edible container suchas a cone cup relative to a vertical axis, causing a fluid foamed icecoating chocolate to flow down the inside of the edible container andcongeal, so as to form a foamed ice coating chocolate layer on an innerwall of the cup.”

Patent Document 3 describes “a monaka shell having a chocolate coatingof at least 300 μm in thickness on a surface in contact with ice creamin the monaka,” and describes “injection using a hot airless pulsespraying method” as a means therefor.

Patent Document 4 describes “a method of producing a monaka shell with achocolate coating film, characterized by coating chocolate on the insideof the monaka shell” including “arranging endless masking beltsrespectively between the monaka shells, the masking belts travelingalong the moving direction of the monaka shells.”

Patent Document 5 describes, as a “moisture-proof layer forming processfor forming a moisture-proof layer made of chocolates,” “while supplyingliquid chocolates to a front surface of a saucer-shaped rotary disk,rotating the rotary disk, so as to atomize the supplied chocolates by acentrifugal force; and moving the rotary disk relative to the ediblecontainer so as to coat the atomized chocolates on the inside of theedible container.”

Patent Document 6 describes “chocolates containing 25 to 45 wt % of afat, having a yield value of 1 Pa or less at 45° C. and apparentviscosity of 6000 cP or less at 45° C., and containing one or more kindsof fibers selected from the group consisting of cacao fiber and pulpfiber in a total amount of 3 wt % or more.”

Patent Document 7 is an application entitled “viscosity-lowering agentof chocolate material,” wherein it is mentioned “the chocolate materialthat has reduced fluidity is increased in yield value.”

Regarding production of composite frozen confectionery, Patent Document8 describes a method of isolating a container made of a baked wafer froma water-containing food by spraying a lipid-containing food on thecontainer with a spray gun.

PRIOR-ART DOCUMENTS Patent Documents

Patent Document 1: JP H3-210152

Patent Document 2: JP H5-316931

Patent Document 3: JP 2004-147524

Patent Document 4: JP 2005-312333

Patent Document 5: JP 2006-187249

Patent Document 6: JP 2012-110268

Patent Document 7: JP H10-98704

Patent Document 8: JP S56-500873

SUMMARY OF THE INVENTION Problems to be Solved by the Invention

The subject of the invention is to provide an oily food for inhibitingwater migration in frozen confectionery which uses an edible container,and particularly to provide an oily food being high versatile and moreeffective in inhibiting water migration.

Means for Solving the Problems

The inventor firstly conducted verification of the prior art.

In the methods of Patent Documents 1 and 2, the foam-containingchocolate material must be employed, which limits the texture of theproduct and thus reduces versatility. In addition, in the method ofPatent Document, it is necessary to prepare the insert form duringproduction and complexity is thus increased.

In Patent Document 3, a device for performing “hot airless pulsespraying” must be introduced anew, which presumably leads to a costincrease. Thus, the technique is far from being generally usable.

In Patent Document 4, the masking belts and so on are employed, and itis necessary to make significant changes to the production device, whichalso leads to a cost increase. Thus, the technique is far from beinggenerally usable. Similarly, in Patent Document 5, it is also necessaryto make significant changes to the production device.

Patent Document 6 focuses on yield value. It is described in ComparativeExamples 1 and 2 that the coating operation cannot be performed when theyield value is high.

Patent Document 8 describes spraying of a very wide range oflipid-containing foods by means of a spray gun. However, the effects onan edible container which, like a monaka shell, has convex and concaveportions, are not described. The effects also cannot be confirmed in theverification conducted by the inventor.

The inventor conducted verification of inhibition of water migration inan ice monaka or the like by means of an oily food such as chocolate. Asa result, it was found that water migration easily occurs particularlyin convex and concave portions of a monaka shell, and the reason is thatthe coating formed of the oily food tends to become thinner at theconvex and concave portions. This tendency was more pronouncedparticularly when the oily food was applied by spraying.

As a result of earnest studies further conducted by the inventor, aninference was made that in view of “yield value” and “plastic viscosity”among characteristics of a chocolate material as a fluid, if the yieldvalue is high and the plastic viscosity is kept low, the internal phaseof the monaka shell can be reliably coated even if the monaka shell hasa large number of convexities and concavities. Also, it was found thatthe yield value can be increased and the plastic viscosity can be keptlow by employing a specific emulsifier. Also, it was found that byemploying such a chocolate material, coating can be performed with aconstant thickness also on the convex and concave portions, andsufficient barrier properties are shown so that water migration from theice cream can be inhibited. Also, it was found that this oily food isapplicable to various coating operations including spraying. Thus, theinvention was completed.

That is, the invention relates to the following aspects.

(1) An oily food satisfying the following requirements:

1. having a yield value of 1.7 to 12 Pa at 40° C.;2. having plastic viscosity of 70 to 260 mPa·s at 40° C.;3. having a value of yield value/plastic viscosity of 10 or greater; and4. having an oil content of 44 to 80 wt %.

(2) The oily food described in (1), satisfying the followingrequirements:

1. having a yield value of 3 to 12 Pa at 40° C.;2. having plastic viscosity of 100 to 180 mPa·s at 40° C.;3. having a value of yield value/plastic viscosity of 25 or greater; and4. having an oil content of 46 to 70 wt %.

(3) The oily food described in (1) or (2), containing 0.2 to 2.5 wt % ofa sorbitol type sorbitan monofatty acid ester having an HLB of 5 to 10.

(4) The oily food described in (3), wherein the fatty acid of thesorbitol type sorbitan monofatty acid ester is saturated.

(5) The oily food described in (1) or (2), containing 0.2 to 5 wt % of adistilled diglycerin monofatty acid ester having an HLB of 5 to 10.

(6) Use of the oily food described in (1) or (2) as an internal phasecoating agent for an edible container in a frozen confection which usesthe edible container.

(7) Use of the oily food described in (3) as an internal phase coatingagent for an edible container in a frozen confection which uses theedible container.

(8) Use of the oily food described in (4) as an internal phase coatingagent for an edible container in a frozen confection which uses theedible container.

(9) Use of the oily food described in (5) as an internal phase coatingagent for an edible container in a frozen confection which uses theedible container.

(10) A method of producing frozen confectionery which uses an ediblecontainer, including coating the oily food described in (1) or (2) ontoan internal phase of the edible container in a frozen confection whichuses the edible container.

(11) A method of producing frozen confectionery which uses an ediblecontainer, including coating the oily food described in (3) onto aninternal phase of the edible container in a frozen confection which usesthe edible container.

(12) A method of producing frozen confectionery which uses an ediblecontainer, including coating the oily food described in (4) onto aninternal phase of the edible container in a frozen confection which usesthe edible container.

(13) A method of producing frozen confectionery which uses an ediblecontainer, including coating the oily food described in (5) onto aninternal phase of the edible container in a frozen confection which usesthe edible container.

(14) A method of producing frozen confectionery which uses an ediblecontainer, including coating, by spraying, the oily food described in(1) or (2) onto an internal phase of the edible container in a frozenconfection which uses the edible container.

(15) A method of producing frozen confectionery which uses an ediblecontainer, including coating, by spraying, the oily food described in(3) onto an internal phase of the edible container in a frozenconfection which uses the edible container.

(16) A method of producing frozen confectionery which uses an ediblecontainer, including coating, by spraying, the oily food described in(4) onto an internal phase of the edible container in a frozenconfection which uses the edible container.

(17) A method of producing frozen confectionery which uses an ediblecontainer, including coating, by spraying, the oily food described in(5) onto an internal phase of the edible container in a frozenconfection which uses the edible container.

Effects of the Invention

According to the invention, an oily food for inhibiting water migrationin frozen confectionery which uses an edible container can be provided.The oily food is high versatile and more effective in inhibiting watermigration.

DESCRIPTION OF THE EMBODIMENTS

The oily food in the invention means a food having an oil content of 44to 80 wt % and being solid at 0° C. If the oil content is too low, theeffect of inhibiting water migration may be reduced. The oil content ismore desirably 45 to 75 wt %, and even more desirably 46 to 70 wt %.

In the invention, the oily food is intended to be applied by spraying.Therefore, it is preferred that the oil content be in the “even moredesired range.”

Specifically, the oily food in the invention includes mainly chocolateor quasi chocolate, and those classified as chocolate-utilizing foods,but is not limited thereto.

In the invention, chocolate-utilizing food is usually used as a typicalexample of the oily food. Thus, the following description takes achocolate-utilizing food as an example. In addition, in the invention,the chocolate-utilizing food is sometimes simply referred to as“chocolate.”

The yield value of the chocolate is expressed as energy required forinitiating flow of the chocolate. When the yield value is high, itbecomes difficult for the chocolate to flow. A specific yield value canbe obtained by plotting a relationship between shear stress and shearrate, and translating the same into a mathematical formula using theCasson approximation formula or the like based on a measurement methodof apparent viscosity. In an example of the measurement method, theyield value can be calculated by measuring the shear stress at a shearrate of 2 (l/s) to 50 (l/s) at 40° C. using RheolabQC (made by AntonPaar Co.), and translating the shear stress into a mathematical formulausing the Casson approximation formula.

The plastic viscosity mentioned in the invention means a rheologicalconstant representing viscosity of a Bingham fluid after the Binghamfluid has started flowing. The greater the value, the larger the flowresistance, which corresponds to a coefficient of viscosity of aNewtonian fluid.

It is necessary that the yield value of the oily food in the inventionat 40° C. be 1.7 to 12 Pa, more desirably 2.1 to 12 Pa, even moredesirably 2.3 to 12 Pa, and most desirably 3 to 12 Pa.

In addition, it is necessary that the plastic viscosity of the oily foodin the invention at 40° C. be 70 to 260 mPa·s, more desirably 80 to 200mPa·s, even more desirably 90 to 190 mPa·s, and most desirably 100 to180 mPa·s.

When the yield value and the plastic viscosity are too high or too low,water migration resistance of the oily food may be reduced.

In the invention, it is necessary that a value of “yield value/plasticviscosity” be 10 or greater, desirably 13 or greater, and more desirably15 or greater. The value is most desirably 25 or greater. Generally, inthe oily food, when the yield value is increased, the plastic viscosityis also increased accordingly. However, such an oily food is usually notsuitable for spray application. In the invention, as compared to theplastic viscosity, the yield value is characterized by being suitablyequal to or higher than a certain value. Thus, in the case where onlythe yield value and the value of plastic viscosity fall within thespecified ranges, if the value of “yield value/plastic viscosity” is toosmall, it will be difficult for the invention to solve the problems.Moreover, the value of “yield value/plastic viscosity” is calculatedfrom the yield value and the value of plastic viscosity respectively at40° C. In this case, the calculation is performed by using mPa as a unitof yield value and mPa·s as a unit of plastic viscosity.

The frozen confectionery mentioned in the invention means ice cream orthe like distributed in a frozen state, and particularly means a productthat may encounter the problem of water migration over time, wherein theice cream or the like is entirely or partially enclosed by an ediblecontainer such as a cone or a monaka shell. Specific examples includeproducts using a cone or ice monaka, wherein the effects of theinvention can be more suitably exhibited on ice monaka. That is, thefrozen confectionery mentioned in the invention is desirably an icemonaka. The ice monaka is one of popular frozen confections, but theproblem of water migration to the monaka shell is still not completelysolved.

The oily food of the invention is employed for frozen confectionerywhich uses an edible container and is highly effective in inhibitingwater migration from the ice cream or the like to the edible containersuch as a monaka shell or a cone, and is thus particularly suitable forsuch uses. Specifically, the oily food shows an effect of inhibiting anincrease in moisture during a storage test after the oily food has beenapplied to a monaka shell by a predetermined method and the ice creamhas been filled. A more specific evaluation method is described inexamples.

Moreover, the term “water migration” mentioned in the invention refersto, in frozen confectionery such as, typically, an ice monaka, in whicha surface of ice cream or the like is entirely or partially covered witha monaka shell or the like, the migration of water from the ice cream orthe like to the monaka shell or the like. In this case, the covermaterial is not limited to the monaka shell, but also includes a cone orcookie for soft ice cream. Nonetheless, the invention is characterizedby being capable of inhibiting water migration even in a cover materialwhich, like the monaka shell, has a large number of convexities andconcavities. Thus, if the cover material is a monaka shell, the effectis suitably exhibited.

That is, an oily food capable of inhibiting water migration even in acover material which, like a monaka shell, has a large number ofconvexities and concavities, is the oily food according to theinvention.

Moreover, in a more specific definition of the monaka shell for icemonaka, the monaka shell uses starch such as mochi or the like as a mainconstituent and is prepared by baking, and usually has a structure inwhich the content such as ice cream or the like is entirely or partiallycovered with two or more shells.

When evaluated from the standpoint of appearance, in the structure inwhich the content is entirely covered, the convex portion faces theouter periphery. In addition, in order to increase the entire strengthor to make it easier to split the ice monaka for eating, the concaveportion is usually provided parallel to the sides.

In the invention, that having convex and concave portions with a radiusof curvature of 5 mm or less is defined as a “monaka shell.” The effectsof the invention are more remarkably exhibited when the radius ofcurvature of the convex and concave portions is 4 mm or less, and evenmore remarkably exhibited when the radius of curvature is 3 mm or less.Moreover, the aforementioned radius of curvature is a value of theinside of the monaka shell.

The oily food according to the invention can be provided for coating theedible container by spray application.

The spray mentioned in the invention is expressed as a sprayer, andvarious devices can be used. The invention is particularly characterizedby showing remarkable water migration resistance in an ice monaka or thelike even when application is performed by spraying. Herein, specificcriteria for determining the presence or absence of water migrationresistance are described in the examples.

The physical properties of the oily food for inhibiting water migrationin frozen confectionery according to the invention can be preferablyrealized by containing 0.2 to 2.5 wt % of a sorbitol type sorbitanmonofatty acid ester having an HLB of 5 to 10. Herein, the sorbitol typesorbitan monofatty acid ester is a sorbitan monofatty acid ester and ischaracterized by containing a sorbitol type ester in an amount of 30 to90%, preferably 40 to 85%. When the content of the sorbitol type is toohigh or too low, the physical properties according to the invention maynot be exhibited.

Moreover, among sorbitan fatty acid esters, the sorbitol type refers tothose obtained by esterifying sorbitol and fatty acid while carrying outa condensation reaction for forming sorbitan thereon at the same time;the sorbitan type refers to those obtained by subjecting only sorbitolto a condensation reaction first to form sorbitan, refining the sorbitanand then subjecting it together with fatty acid to an esterificationreaction.

In the case of the sorbitan type, since refinement is once performed onthe sorbitan, a better color tone or flavor is obtained as compared tothe sorbitol type. However, in the invention, in view of controlling thephysical properties, the sorbitol type sorbitan monofatty acid ester isdesirably used.

The sorbitol type sorbitan monofatty acid ester can also be specifiedaccording to hydroxyl value. That is, the hydroxyl value of the sorbitoltype sorbitan monofatty acid ester employed in the invention isdesirably 150 to 550, more desirably 250 to 550, and even more desirably300 to 550. When this value is too large or too small, the physicalproperties desired for the oily food may not be obtained.

The HLB of the sorbitol type sorbitan monofatty acid ester is moredesirably 5 to 9. When the HLB is too high or too low, the physicalproperties according to the invention may not be exhibited.

In addition, the fatty acid to be bonded is more desirably saturated.

The content of the sorbitol type sorbitan monofatty acid ester in theoily food is desirably 0.2 to 2.5 wt %, more desirably 0.3 to 2.2 wt %,and even more desirably 0.4 to 2.0 wt %. If the content is too low, thephysical properties according to the invention may not be exhibited. Inaddition, if the content is too high, the texture may be affectedadversely. In addition, the barrier properties after application maybecome worse.

The physical properties of the oily food for inhibiting water migrationin frozen confectionery according to the invention can also be realizedby containing a distilled diglycerin monofatty acid ester having an HLBof 5 to 10. The amount thereof is desirably 0.2 to 5 wt %. The HLB ismore desirably 5 to 8. When the HLB is too high or too low, the physicalproperties according to the invention may not be exhibited. In addition,the fatty acid to be bonded is more desirably saturated. Moreover, thedistilled diglycerin monofatty acid ester may also be used incombination with a sorbitan fatty acid ester.

Embodiments of the oily food according to the invention are notparticularly limited. For example, a method in which the oily food isonce poured into the edible container such as a monaka shell or a cone,and is attached to the inside of the edible container by rotation or thelike of the edible container, and the surplus oily food is thendischarged, or a method in which the oily food is sprayed onto theinside of the edible container using a spray can be adopted. Inaddition, the oily food that has been provided with fluidity can also beemployed in a type of chocolate coating device that pours chocolate likea waterfall. A typical example of such a device is a so-called“enrober.”

In view of work efficiency in coating, the application by spraying isdesired, and the oily food according to the invention is also applicableto such use. The oily food according to the invention is alsocharacterized by showing strong water migration resistance even whenbeing applied by spraying.

A method of preparing the oily food according to the invention isdescribed by taking chocolate as an example.

The method of preparing chocolate can be a conventionally used method.That is, raw materials such as sugar, milk powder and cacao mass, etc.are mixed together and then micronized by a roller and so on. Then, themixture is heated and knead. The emulsifier as a feature of theinvention is desirably added from the beginning as a raw material.

The effects of the invention are further clarified by giving exampleshereinafter.

Examples ∘ Discussion 1 Screening of Emulsifier Examples 1 to 7 andComparative Examples 1 to 14

Various emulsifiers described in Tables 1 and 2 were added to a basechocolate composition including 46.5 wt % of a vegetable fat, 42.5 wt %of sugar and 11 wt % of cocoa to prepare an oily food. Then, the yieldvalue and the plastic viscosity were measured. The results were alsorecorded in Tables 1 and 2. A method of measuring the yield value andthe plastic viscosity was in accordance with the method describedhereinafter.Moreover, a fractionated palm oil (melting point: 16° C.) was employedas the vegetable fat. The oil content in the cocoa was 11 wt %.

TABLE 1 Compositions and Results of Screening of Emulsifier Example 1Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Name of PoemL-300 Poem Poem S-301V Poem Sorman emulsifier DL-100 DS-100A DM-100DP-95RF S-300V (product name) Name of Riken Riken Riken Riken RikenRiken Riken maker Vitamin Vitamin Vitamin Vitamin Vitamin VitaminVitamin Type of Diglycerin Sorbitan Diglycerin Diglycerin SorbitanDiglycerin Sorbitan emulsifier monolaurate monolaurate monostearatemonomyristate monostearate monopalmitate: monostearate (sorbitol(sorbitol sorbitan (sorbitol type) type) tribehenate= type) HLB 9.4 87.7 8.7 5.6 7.5 5.3 Hydroxyl — 460-500 — — 310-360 — 315-345 valueAmount of 0.5 0.5 0.5 0.5 0.5 0.5 0.5 emulsifier added (wt %) Viscosity2850 2850 3200 3100 2800 2900 3250 (mPa · s) Yield 2.97 3.06 3.15 3.233.24 3.32 4.20 value (Pa) Plastic 191 187 194 190 184 191 214 viscosity(mPa · s) Oil content 47.5 47.5 47.5 47.5 47.5 47.5 47.5 in oily food(wt %) Yield 15.5 16.4 16.2 17.0 17.6 17.4 19.6 value/plastic viscosity

TABLE 2 Compositions and Results of Screening of Emulsifier Compar-Compar- Compar- Compar- Compar- Compar- Compar- Compar- Compar- Compar-Compar- Compar- Compar- Compar- ative ative ative ative ative ativeative ative ative ative ative ative ative ative Exam- Exam- Exam- Exam-Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple 1 ple 2ple 3 ple 4 ple 5 ple 6 ple 7 ple 8 ple 9 ple 10 ple 11 ple 12 ple 13ple 14 Name of Without Poem ER290 Poem Poem S070 Lecithin S770 S370 S570Poem Emasol Emasol Poem emulsifier addition S-60V B100 B100 O-80V O-10VS-30V B150 (product name) Name of — Riken Mitsu- Riken Riken Mitsu-Tsuji Oil Mitsu- Mitsu- Mitsu- Riken Kao Kao Riken maker Vitamin bishi-KVitamin Vitamin bishi-K Mills Co., bishi-K bishi-K bishi-K VitaminVitamin agaku agaku Ltd. agaku agaku agaku Foods Foods Foods Foods FoodsType of — Sorbitan Sugar Behenic Behenic Sugar Lecithin Sugar SugarSugar Sorbitan Sorbitan Sorbitan Sorbitan emulsifier mono- ester acidacid ester ester ester ester monoo- monoo- tri- tri- stearate monoglymonogly leate leate stearate behete HLB — 5.1 About 2 4.2 4.2 1 or less7-9 About 7 About 3 About 5 4.9 4.3 2.1 2.5 Hydroxyl — 235-260 — — — — —— — — 193-209 193-209 235-260 65-95 value Amount of — 0.5 0.5 0.5 1.50.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 emulsifier added (wt %) Viscosity2200 2700 1300 840 2400 1500 1800 1900 2000 2100 2900 2900 2950 3100(mPa · s) Yield value 1.51 2.14 0.68 0.97 2.27 0.97 1.2 1.35 1.62 1.682.18 2.18 2.19 2.33 (Pa) Plastic 288 245 209 153 372 215 220 207 200 199277 277 264 274 viscosity (mPa · s) Oil content 47.7 47.5 47.5 47.5 47.047.5 47.5 47.5 47.5 47.5 47.5 47.5 47.5 47.5 in oily food (wt %) Yieldvalue/ 5.2 8.8 3.3 6.3 6.1 4.5 5.5 6.5 8.1 8.4 7.9 7.9 8.3 8.5 plasticviscosity

“Method of Measuring Yield Value and Plastic Viscosity”

1. The oily food was heated to 60° C. so as to be completely melted.2. The resultant was left to stand at room temperature, and was cooledto 40° C.3. The shear stress at a shear rate of 2 (l/s) to 50 (l/s) at 40° C. wasmeasured using RheolabQC (made by Anton Paar Co.).4. The yield value and the plastic viscosity were calculated bytranslating the shear stress into a mathematical formula using theCasson approximation formula.

“Method of Preparing an Oily Food”

1. 19.0 wt % of a vegetable fat, 42.5 wt % of sugar and 11 wt % of cocoawere mixed so as to obtain a material.2. The material was subjected to atomization by a roll refiner.3. The resultant was mixed with 27.5 wt % of the remaining vegetable fatby a conche, so as to prepare an oily food.

Study

As shown in Tables 1 and 2, by containing 0.2 to 2.5 wt % of a sorbitoltype sorbitan monofatty acid ester having an HLB of 5 to 10 or bycontaining 0.2 to 2.5 wt % of a distilled diglycerin monofatty acidester having an HLB of 5 to 10, an oily food showing the intendedphysical properties can be obtained.

∘ Discussion 2 Discussion of Oil Content in Oily Food and Amount ofEmulsifier Added Examples 8 to 15

The oil content in the oily food and the amount of the emulsifier addedwere discussed with respect to Sorman S-300V among the screenedemulsifiers.According to the compositions in Table 3, the oily food was prepared bythe same method as in Discussion 1, and its physical properties such asyield value and so on were measured. The results were recorded in Table3.

TABLE 3 Compositions and Results of Discussion of Oil Content in OilyFood and Amount of Emulsifier Added Example Example Example ExampleExample Example Example Example 8 9 10 11 12 13 14 15 Name of SormanSorman Sorman Sorman Sorman Sorman Sorman Sorman emulsifier S-300VS-300V S-300V S-300V S-300V S-300V S-300V S-300V (product name) Amountof 1.50% 1.50% 1.50% 1.50% 0.50% 0.50% 0.50% 0.50% emulsifier added (wt%) Viscosity 7600 4200 3300 1400 3250 3050 2250 1600 (mPa · s) Yieldvalue 10.24 5.46 3.37 2.24 4.2 4.1 2.8 2.1 (Pa) Plastic 176 131 108 92214 129 109 94 viscosity (mPa · s) Oil content 48.0% 52.0% 56.0% 60.0%48.0% 52.0% 56.0% 60.0% in oily food (wt %) Yield 58.2 41.7 31.2 24.319.6 31.8 25.7 22.3 value/plastic viscosity

Study

As shown in Table 3, even if the oil content in the oily food and theamount of the emulsifier added are changed, the yield value, the plasticviscosity and the yield value/plastic viscosity will fall within thespecified value ranges.

∘ Discussion 3 Spray Application Test Examples 16 to 25 and ComparativeExamples 15 to 19

With respect to a part of the oily foods in Discussions 1 and 2, anapplication test on a monaka shell by spraying and an evaluation ofwater migration were carried out.A spray application test method and an evaluation method are describedhereinafter.The results were recorded in Table 4.

“Application Test Method by Spraying”

1. The temperature of each oily food was adjusted to 50° C. so as tocompletely melt the oily food, and the temperature was then adjusted to40° C.2. A monaka shell (monaka shell in the quartered form for confectioneryproduction, made by Kagadaneshokuhinkogyo Co., Ltd.; having a size of 65mm in length, 65 mm in width and 7 mm in height, and an initial watercontent of 5.8%) was placed with an opening portion on the top. The oilyfood obtained in step 1 was applied using an electric spraying machine(Power Spray P-60 made by Seiwa Sangyo Co., Ltd.) and was adjusted tohave a weight of 2.5 to 2.7 g per unit area. Moreover, a radius ofcurvature of a corner part of the monaka shell was 1 mm.3. The monaka shell was immediately placed in a freezer to congeal theoily food.4. Uniformity in thickness of the oily food at convex and concaveportions of the monaka shell was observed by naked eyes.

“Method of Evaluating Water Migration”

1. An ice cream (“Family Vanilla” made by Meiji Dairies Corporation) wasloosened at −5 to −10° C.2. The resultant was placed in a pastry bag and 17 g thereof was filledinto the monaka shell coated with the oily food by the proceduredescribed in the section of “Application test method by spraying.” Tenmonaka shells were filled in each testing area.3. The resultant was quickly placed in a freezer at −30° C. and left tostand for 120 minutes.4. An oily food including 46.5 wt % of a vegetable fat with a meltingpoint of 16° C., 42.5 wt % of sugar and 11 wt % of cocoa was melted in ahot water bath at 50° C., and 3.5 to 4.0 g of the resultant was spreadover the ice cream part of the resultant obtained in step 3 from above,so as to coat the surface of the ice cream.5. The resultant was quickly placed in a freezer at −30° C. and left tostand for 120 minutes.6. The resultant was packed in individual plastic bags and then placedin a freezer at −25° C. for 3 days to obtain an ice monaka for testing.7. The ice monaka for testing was placed in a freezer at −10° C. andleft to stand for 21 days.8. At the stage of day 21, the number of monaka shells which absorbedmoisture and changed in shape was confirmed by visual observation.

A case where the number of monaka shells which absorbed moisture andchanged in shape was 3 or fewer out of 10 was regarded as a pass.

9. With respect to the monaka shell which, according to visualobservation, did not change in shape due to moisture absorption, themonaka shell was separated from the ice cream or the like and thenmeasured for water content, and an average value thereof was obtained.An average water content of 10 wt % or less was regarded as a pass.10. With respect to the monaka shell which did not change in shape dueto moisture absorption, the texture was evaluated by ten panelists basedon the “Texture Evaluation Criteria.” The evaluation results weredetermined by mutual consent of the panelists.

(Texture Evaluation Criteria)

∘: Crispness remained and the texture was good.Δ: Slight moistness was felt, but crispness remained.x: The monaka shell was wet and not good.The results Δ and ∘ were regarded as a pass.

TABLE 4 Results Ex- Ex- Ex- Ex- Ex- Ex- Ex- Ex- Ex- Ex- Compar- Compar-Compar- Compar- Compar- am- am- am- am- am- am- am- am- am- am- ativeative ative ative ative ple ple ple ple ple ple ple ple ple ple ExampleExample Example Example Example 16 17 18 19 20 21 22 23 24 25 15 16 1718 19 Oily food Ex- Ex- Ex- Ex- Ex- Ex- Ex- Ex- Ex- Ex- Compar- Compar-Compar- Compar- Compar- employed am- am- am- am- am- am- am- am- am- am-ative ative ative ative ative ple ple ple ple ple ple ple ple ple pleExample Example Example Example Example 6 7 8 9 10 11 12 13 14 15 1 2 57 8 Emulsifier Poem So- So- So- So- So- So- So- So- So- Without PoemPoem Lecithin S770 product DP- nnan nnan nnan nnan nnan nnan nnan nnannnan addition S-60V B100 name 95RF S- S- S- S- S- S- S- S- S- 300V 300V300V 300V 300V 300V 300V 300V 300V Evaluation 4 4 5 5 5 4 4 5 4 4 1 2-32 0 2 of spray coating test Number 1 1 0 0 0 1 1 0 1 2 9 4 8 10 9 (outof 10) of monaka which has absorbed moisture on day 21 Water 8.9 9.5 7.68 7.9 7.2 9.5 9.2 9.2 8.5 13.5 8.8 8.9 — 12.2 content in monaka whichhas not absorbed moisture on day 21 Texture ◯ ◯ ◯ ◯ ◯ ◯ ◯ ◯ ◯ ◯ Δ ◯ ◯ XΔ

Study

As shown in Table 4, when an oily food having a yield value or plasticviscosity within a specific range is employed, the application onto themonaka shell by spraying was satisfactorily performed and watermigration in the ice monaka is also inhibited.

∘ Discussion 4 Application Test by Means Other than Spraying Examples 26to 28 and Comparative Examples 20 to 24

With respect to a part of the oily foods obtained in Discussion 1, acoating test was conducted by a method other than spraying onto themonaka shell.The test method is as described hereinafter.The results were shown in Table 5.

“Coating Test Method”

1. The temperature of each of the oily foods described in Table 5 wasadjusted to 50° C. so as to completely melt the oily food.2. A monaka shell (monaka shell in the quartered form for confectioneryproduction, made by Kagadaneshokuhinkogyo Co., Ltd.; having a size of 65mm in length, 65 mm in width and 7 mm in height, and an initial watercontent of 5.8%) was placed with an opening portion on the top. The oilyfood obtained in step 1 was poured to fully fill the inside of themonaka shell and then the monaka shell was immediately placed verticallyto allow the oily food to flow out. Moreover, a radius of curvature of acorner part of the monaka shell was 1 mm.3. The weight per unit area was measured.4. The resultant was immediately placed in a freezer to congeal the oilyfood.5. When the weight per unit area did not fall in the range of 2.5 to 2.7g per piece of monaka shell, the process was restarted from step 1. Thetime taken for the oily food to flow out was adjusted so as to achievethe above predetermined weight per unit area.6. The thickness of the oily food at convex and concave portions of themonaka shell was observed by naked eyes.

(Evaluation Criteria for Naked-Eye Observation of Coating Test)

5: No thin portion was observed, the coating was uniformly performed,and the result was good.4: 90% or more of the internal phase was uniformly coated according tovisual observation.3: Uneven thickness of the coating was observed at a part of the convexand concave portions.2: Uneven thickness of the coating was observed all over the convex andconcave portions.1: There was a very large unevenness in thickness of the coating at theconvex and concave portions.The result of 3 or greater was regarded as a pass.(In Table 5, the results were recorded as “results of coating test.”)

“Moisture-Proof Test Method”

1. An ice cream (“Family Vanilla” made by Meiji Dairies Corporation) wasloosened at −5 to −10° C.2. The resultant was placed in a pastry bag and 17 g thereof was filledinto the monaka shell coated with the oily food by the proceduredescribed in the section of “Coating test method.” Ten monaka shellswere filled in each testing area.3. The resultant was quickly placed in a freezer at −30° C. and left tostand for 120 minutes.4. An oily food including 46.5 wt % of a vegetable fat with a meltingpoint of 16° C., 42.5 wt % of sugar and 11 wt % of cocoa was melted in ahot water bath at 50° C., and 3.5 to 4.0 g of the resultant was spreadover the ice cream part of the resultant obtained in step 3 from above,so as to coat the surface of the ice cream.5. The resultant was quickly placed in a freezer at −30° C. and left tostand for 120 minutes.6. The resultant was packed in individual plastic bags and then placedin a freezer at −25° C. for 3 days to obtain an ice monaka for testing.7. The ice monaka for testing was placed in a freezer at −10° C. andleft to stand for 21 days.8. At the stage of day 21, the number of monaka shells which absorbedmoisture and changed in shape was confirmed by visual observation.A case where the number of monaka shells which absorbed moisture andchanged in shape was 4 or fewer out of 10 was regarded as a pass.9. With respect to the monaka shell which, according to visualobservation, did not change in shape due to moisture absorption, themonaka shell was separated from the ice cream or the like and thenmeasured for water content, and an average value thereof was obtained.An average water content of 10 wt % or less was regarded as a pass.10. With respect to the monaka shell which did not change in shape dueto moisture absorption, the texture was evaluated by ten panelists basedon the “Texture Evaluation Criteria.” The evaluation results weredetermined by mutual consent of the panelists.

(Texture Evaluation Criteria)

∘: Crispness remained and the texture was good.Δ: Slight moistness was felt, but crispness remained.x: The monaka shell was wet and the texture was not good.The results Δ and ∘ were regarded as a pass.

TABLE 5 Results of Coating Test Example Example Example ComparativeComparative Comparative Comparative Comparative 26 27 28 Example 20Example 21 Example 22 Example 23 Example 24 Oily food employed ExampleExample Example Comparative Comparative Comparative ComparativeComparative 6 7 8 Example 1 Example 2 Example 5 Example 7 Example 8Results of coating 4 5 5 1 2 2-3 1 2 test Results Number 1 1 0 9 8 6 109 of (out of moisture 10) of proof monaka test shell which absorbedmoisture on day 21 Water 8.9 9.5 7.6 13.5 8.9 7.8 — 12.2 content inmonaka shell which has not absorbed moisture on day 21 Texture ◯ ◯ ◯ Δ ◯◯ X~Δ ΔWhen a predetermined oily food was employed, the number of monaka shellswhich changed in shape due to moisture absorption became 4 or fewer atthe stage of day 21, and the water content in the monaka shell which didnot change in shape due to moisture absorption became 10 wt % or less.

Study

It is inferred that the inhibition of water migration by means of theoily food includes two elements: even application onto a monaka shelland the barrier properties after application.It is confirmed that the oily food according to the invention has bothgood application properties and barrier properties, and is capable ofsolving the problems.

1. An oily food satisfying the following requirements: (1). having ayield value of 1.7 to 12 Pa at 40° C.; (2). having plastic viscosity of70 to 260 mPa·s at 40° C.; (3). having a value of yield value/plasticviscosity of 10 or greater; and (4). having an oil content of 44 to 80wt %.
 2. The oily food according to claim 1, satisfying the followingrequirements: (1). having a yield value of 3 to 12 Pa at 40° C.; (2).having plastic viscosity of 100 to 180 mPa·s at 40° C.; (3). having avalue of yield value/plastic viscosity of 25 or greater; and (4). havingan oil content of 46 to 70 wt %.
 3. The oily food according to claim 1,containing 0.2 to 2.5 wt % of a sorbitol type sorbitan monofatty acidester having an HLB of 5 to
 10. 4. The oily food according to claim 3,wherein the fatty acid of the sorbitol type sorbitan monofatty acidester is saturated.
 5. The oily food according to claim 1, containing0.2 to 5 wt % of a distilled diglycerin monofatty acid ester having anHLB of 5 to
 10. 6. Use of the oily food according to claim 1 as aninternal phase coating agent for an edible container in a frozenconfection which uses the edible container.
 7. Use of the oily foodaccording to claim 3 as an internal phase coating agent for an ediblecontainer in a frozen confection which uses the edible container.
 8. Useof the oily food according to claim 4 as an internal phase coating agentfor an edible container in a frozen confection which uses the ediblecontainer.
 9. Use of the oily food according to claim 5 as an internalphase coating agent for an edible container in a frozen confection whichuses the edible container.
 10. A method of producing frozenconfectionery which uses an edible container, comprising coating theoily food according to claim 1 onto an internal phase of the ediblecontainer in a frozen confection which uses the edible container.
 11. Amethod of producing frozen confectionery which uses an edible container,comprising coating the oily food according to claim 3 onto an internalphase of the edible container in a frozen confection which uses theedible container.
 12. A method of producing frozen confectionery whichuses an edible container, comprising coating the oily food according toclaim 4 onto an internal phase of the edible container in a frozenconfection which uses the edible container.
 13. A method of producingfrozen confectionery which uses an edible container, comprising coatingthe oily food according to claim 5 onto an internal phase of the ediblecontainer in a frozen confection which uses the edible container.
 14. Amethod of producing frozen confectionery which uses an edible container,comprising coating, by spraying, the oily food according to claim 1 ontoan internal phase of the edible container in a frozen confection whichuses the edible container.
 15. A method of producing frozenconfectionery which uses an edible container, comprising coating, byspraying, the oily food according to claim 3 onto an internal phase ofthe edible container in a frozen confection which uses the ediblecontainer.
 16. A method of producing frozen confectionery which uses anedible container, comprising coating, by spraying, the oily foodaccording to claim 4 onto an internal phase of the edible container in afrozen confection which uses the edible container.
 17. A method ofproducing frozen confectionery which uses an edible container,comprising coating, by spraying, the oily food according to claim 5 ontoan internal phase of the edible container in a frozen confection whichuses the edible container.